491 kcalVegetarian Haggis
50 min serves 6
Vegetarian
21gprotein41gcarbs28gfat
Ingredients
- •1 cup lentils this way
- •1 cup roasted mushrooms
- •1 cup rolled oats
- •1 cup nuts
- •½ cup kidney beans
- •1 cup sharp cheddar
- •4 tbsp butter
- •1 tbsp whisky
- •1 tbsp lemon juice
- •½ tsp paprika
- •1 pinch nutmeg and allspice
- •salt
- •1 lots and lots and lots and lots of pepper
- •6 large very chard leaves
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Method
From foodista.com — read the original
- Combine everything but the chard leaves in a large bowl and stir to mix well. Leave out about 1 tablespoon worth of butter pieces.
- In a large pot of salted water, boil the chard leaves for a couple of minutes, until theyre wilted, but still bright.
- Drain them, and leave to cool for a moment. They dont need to be completely dry.
- Butter a medium-sized bowl or dish. Line the bowl with the chard leaves starting in the center and moving around like the petals of a flower. Make sure the leaves overlap one another. Their tips should hang over the outside of the bowl.
- Press the filling into the leave-lined bowl, and then fold the tips of the chard leaves over. Overlap them again, until you have a smooth, coherent surface of chard leaves. Dot the surface with the remaining tablespoonful of butter.
- Bake at 400 for 15 to 20 minutes, till its hot through.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com